The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution

Fuqing Bai; Guijie Chen; Huiliang Niu; Hongliang Zhu; Ying Huang; Mingming Zhao; Ruyan Hou; Chuanyi Peng; Hongfang Li; Xiaochun Wan; Huimei Cai

Food Chemistry: X (Jun 2023)

The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution

Fuqing Bai,
Guijie Chen,
Huiliang Niu,
Hongliang Zhu,
Ying Huang,
Mingming Zhao,
Ruyan Hou,
Chuanyi Peng,
Hongfang Li,
Xiaochun Wan,
Huimei Cai

Affiliations

Fuqing Bai: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Guijie Chen: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Huiliang Niu: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Hongliang Zhu: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Ying Huang: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Mingming Zhao: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Ruyan Hou: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Chuanyi Peng: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Hongfang Li: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Xiaochun Wan: Corresponding authors.; State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China
Huimei Cai: Corresponding authors.; State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People’s Republic of China

Journal volume & issue: Vol. 18
p. 100681

Abstract

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The effects of different brewing water samples, including natural drinking water (NDW), pure water (PW), mineral water (MW), distilled water (DW), and tap water (TW) on flavor and quality of green tea infusion were investigated. The results showed the dissolution rate of mineral substances varied greatly depend on the type of water used. Notably, the tea infusion brewed with MW showed the highest taste response and darker but higher brightness in color. Furthermore, the content of volatile compounds was highest in tea infusion brewed with NDW and lowest in tea infusion brewed with MW. The mineral substances content and pH were the main factors affecting volatile compounds in green tea infusion. Thereinto, Ca2+ and Fe3+ remarkably affected the content of alcohols and aldehydes in volatile compounds. These results suggested that water with a neutral pH value and lower mineral substance content is more conducive for brewing green tea.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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